Eggplant Parmigiana Casserole with Locatelli Parmigiano Reggiano
Ingredients
- 2 medium eggplants (about 2 lbs), sliced into ¼-inch rounds
- 2 cups marinara sauce (homemade or good-quality store-bought)
- 1 ½ cups Locatelli Parmigiano Reggiano, freshly grated
- 1 ½ cups mozzarella cheese, shredded (optional, for extra creaminess)
- 1 cup all-purpose flour (for dredging)
- 3 large eggs, beaten
- 2 cups Italian-style breadcrumbs (or plain seasoned with oregano & garlic powder)
- Olive oil, for frying (or baking)
- Salt & black pepper, to taste
- Fresh basil leaves, torn, for layering & garnish
Instructions
Prepare the Eggplant
- Slice eggplants into ¼-inch rounds.
- Sprinkle lightly with salt and let sit on paper towels for 20–30 minutes to draw out moisture. Pat dry.
Bread & Cook the Eggplant
- Dredge each slice in flour, dip in beaten egg, then coat with breadcrumbs.
- Fry in olive oil until golden brown on both sides (about 2–3 minutes per side). Drain on paper towels.
- For a lighter version, you can bake them at 400°F (200°C) for 20 minutes, flipping halfway.
Assemble the Casserole
- Preheat oven to 375°F (190°C).
- In a greased 9x13-inch baking dish, spread a thin layer of marinara sauce.
- Add a layer of fried eggplant, then spoon over marinara, sprinkle with Locatelli Parmigiano Reggiano, mozzarella (if using), and a few torn basil leaves.
- Repeat layers until all eggplant is used, finishing with sauce, Parmigiano, and mozzarella on top.
Bake
- Cover loosely with foil and bake for 25 minutes.
- Remove foil and bake another 15–20 minutes, until bubbling and golden on top.
Serve
- Let rest for 10 minutes before slicing so it sets.
- Garnish with fresh basil and more grated Locatelli Parmigiano Reggiano.
